2 1/2 pounds skinless, boneless chicken breast halves
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 cup ground black pepper
1/4 cup white sugar
1 teaspoon salt
1 teaspoon dried rosemary
1 1/2 teaspoons dried sage
1 3/4 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons olive oil
2 tablespoons chicken bouillon granules
Heat olive oil in large skillet over medium heat, saute chicken for 5 minutes on each side, adding water to cover.
Remove chicken pieces from skillet and place in large bowl. Cover skillet with foil and add chicken. Cook for 1 minute.
While chicken pieces are still warm, place olive oil and chicken in skillet over medium heat. Bring to a boil and reduce heat. Stir frequently until chicken is fully cooked. Pour over chicken and serve.
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